Rack of Lamb With Herb Crust

French Lamb

Ingredients

  • 1 frenched rack of Lamb(available by request from butcher
  • 1 tablespoon olive oil
  • 1/4 cup mixed herbs such as a tablespoon each of thyme, marjoram, rosemary, and chervil
  • 1/4 cup fresh flat-leafed parsley leaves
  • 3/4 stick(6 tablespoons) unsalted butter, softened
  • 2 tablespoons Dijon mustard

Directions

Preheat the oven to 425*F.
Rub lamb with olive oil and season generously with salt and pepper. Transfer lamb, meat side up, to a roasting pan and roast 15 minutes. Remove lamb from oven and let stand 10 minutes.
In a small bowl stir together herbs and butter. Spread meat side of lamb with mustard and top mustard with herb butter in an even layer.
Change oven setting to broil. Broil lamb about 3 inches from the heat until herb crust is crisp and slightly charred, 5 to 7 minutes (an instant-read thermometer will register 130*. for medium- rare). Transfer lamb to cutting board and let stand 5 minutes. Cut lamb into chops.


Serves 2 generously.

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Submitted 6/13/05.
Source: Gourmet Magazine --January
Submitted By: Eileen Werth
crzylegs@erols.com
Rack of Lamb With Herb Crust